The Mama spent all day Saturday baking.
Human baking. What the woof, right? Where does that woman think she gets off making human treats? I know she’s go her tail in a tither about this “cake decorating” class she’s going to, but that is no excuse for neglecting her canine baking duties.
I ordered her butt back into the kitchen to make something tasty we could share with you guys.
The Stuff (aka Ingredients)
- 3 1/3 c. gluten-free baking mix (We used the Red Mill All Purpose Mix)
- 2 tbsp. dried basil
- 2 tbsp. dried oregano
- 1 tsp. baking powder
- 2 eggs
- 1 c. chicken stock (or water)
- 2 tbsp. extra virgin olive oil
- 2 c. cooked ground chicken
- 1 c. shredded cheddar cheese
How We Do It (Instructions)
Preheat oven to 350F. Line baking sheets with parchment paper.
In a large bowl, stir together 2 c. of flour, basil, oregano and baking powder. Add the stock, eggs and olive oil. Mix well. Stir in cooked ground chicken and shredded cheese. Stir in remaining flour, a little at a time, until you have formed a stiff dough.
Roll out to 1/4″ – 3/8″ thick. Cut into shapes using a dog bone cookie cutter (or squares using a pizza cutter or knife).
Bake for 25 – 30 minutes, until golden brown. Flip over and bake for an additional 10 minutes.
Allow to cool completely before storing them in an airtight container.
Remember Pups, since these are real meat & cheese treats, they should be stored in the refrigerator for up to a week or in the freezer for up to three months.
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